Saturday, September 15, 2012

Spicy Oven-roasted Tri-tip with Potatoes

Tri-tip is one of the best cuts of meat and that makes it perfect for this oven roasted dish.  The meat is so tender that you don't even need a knife to cut it.  This meal is easy to throw together and it'll taste like you've been slaving over a hot stove for hours.  It also has a big kick of heat from the red pepper flakes, which is great for spicy food lovers.  If you don't like too much spice, you can tone down the pepper flakes or leave them out completely.


1 lb tri-tip, cut into six pieces
1 medium green pepper, sliced
2 small roma tomatoes, sliced
1 yellow onion, sliced
4 Tbsp tomato sauce
1 cup chicken broth
2 medium potatoes, boiled for 10 minutes and sliced
2 Tbsp olive oil
2 tsp kosher salt
2 tsp black pepper
2 tsp red pepper flakes
2 cloves garlic, minced


Pre-heat oven to 375 F.

Heat saucepan and add olive oil.  Lightly brown onion slices and garlic. 

Push these to side of pan and add meat.  Season meat with a teaspoon each of salt and pepper.  Brown meat on each side, do not cook through.

Spray roasting pan with Pam cooking spray.  Add peppers, tomatoes, potatoes, meat, onions, and garlic. 

Add chicken broth and tomato sauce.  Season everything with teaspoon each of salt, pepper, and red pepper flakes.  Stir ingredients together.  Cover with foil and place on bottom rack of oven for 1 hr. 30 min. or until meat is cooked through.

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